CANDIED DILL PICKLES
My backwoods Mississippi grandmother loves to can her own sweet pickles! Here's how she does it! My grandmother stresses that you shouldn't leave them unrefrigerated for more than four or five hours, or they may not keep. She says it's easy and very good! My grandmother rotates the can by turning it upside down every other day, then back over. Within about a week, the pickles will be sweet and delicious!
Provided by crimsontide
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT10m
Yield 32
Number Of Ingredients 3
Steps:
- Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359.1 mg, Sugar 17.5 g
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g
CANDIED DILL PICKLES
These taste like "homemade" but with a fraction of the effort. I like to keep a jar of them in the refrigerator to add to tuna salad and sandwiches.
Provided by TPubmgjbd
Categories < 30 Mins
Time 20m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Drain pickles discarding liquid.
- Cut the pickles into 1/4-inch slices (I actually like them cut a little thicker than this... between 1/4-inch and 1/2-inch).
- Place cut pickles back into the jar.
- Tie the pickling spices into a piece of muslin and place into the jar.
- Heat vinegar and sugar just until sugar dissolves.
- Pour over pickles.
- Refrigerate pickles for four days, shaking the jar each day.
- At the end of one week, remove the bag of spices.
- Pickles are ready to use after four days and keep indefinitely in the refrigerator.
Nutrition Facts : Calories 1641.7, Fat 0.8, SaturatedFat 0.2, Sodium 5015, Carbohydrate 415.9, Fiber 6.3, Sugar 407.2, Protein 3.4
GRANDMA'S CANDIED DILLS
Mom has made these for as long as I can remember. Everybody loves them. Kids call Mom (whether they're ours or not) Grandma. They come in the house and head for the refrigerator hunting for "Grandma's Pickles". Hence the name. I get the pickling spice from an Amish grocery store. Very easy to make and very tasty.
Provided by Patricia J.
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Buy the cheapest brand of dill pickles (pickles now come in 30 oz. jars instead of the old 32 oz. size) and drain (discard the juice that you drain off). Put into a bowl and add the sugar. With a wooden spoon stir.
- 2. Keep stirring from time to time until a syrup begins to rise and the sugar dissolves. Leave the bowl on the counter top (this step will take about 5-6 hours). When syrup has risen, add the Frank's Hot Sauce and stir.
- 3. Put slices from 2 cloves of garlic in the bottom of the pickle jar, add the pickles, then slices from 2 more cloves of garlic on top of the pickles. Pour the syrup over the pickles and then put the pickling bag on top. Put on lid and then refrigerate. After 24 hours remove the bag of pickling spices and discard. The pickles get real crispy.
- 4. Store in refrigerator. Enjoy!
- 5. Pat's Note: I put the spices in a coffee filter, twist the top of the coffee filter closed and tie it with a twist tie (like you get on a loaf of bread). Handy and easy.
WOOLFES CANDIED DILLS
Years ago these were in the markets. Now there is one mail order company with outrageous prices, so I reinvented the wheel. These and the Bread-n-Butter pickles are my favorites and always in the fridge.
Provided by T. Woolfe
Categories Lunch/Snacks
Time P2DT10m
Yield 1/2 gallon
Number Of Ingredients 6
Steps:
- Drain the pickles and half or quarter them long way depending on size.
- Soak them overnight in cold water change once.
- Drain the pickles and leave in the bowl.
- Mix sugar, bay leaves, vinegar, cloves, dill seed, and bring to a boil.
- Pour over drained pickles and let stand overnight.
- Drain the pickles, reserve the syrup.
- Put the pickles back in the jars.
- Boil the reserved syrup 10 minutes and pour over the jarred pickles while still hot.
- I store them in the fridge in one big jar, the longer stored--and I mean months--the better the taste.
Nutrition Facts : Calories 6812.1, Fat 4.7, SaturatedFat 1.1, Sodium 29380.5, Carbohydrate 1704.3, Fiber 28, Sugar 1682.7, Protein 14.6
CANDIED DILLS
Yield yields 1 quart
Number Of Ingredients 4
Steps:
- Drain the pickles, cut into 1/2-inch slices, and place them in a deep glass or ceramic bowl. Add the sugar and vinegar. Place the pickling spices in a small square of cheesecloth, tie it closed, and add to the bowl. Let stand at room temperature until the sugar is dissolved, about 4 hours. Pour the pickles into a 1-quart jar, cover, and refrigerate. These pickles taste best after 2 or 3 days. Remove the spice bag after one week.
CANDIED CRUNCHY DILL PICKLE HUNKS..
I received this recipe from a lady at church, a couple months ago. I am now on my 6 th jar!!! ..11-5-11 They go fast. Now I watch for pickles to go on sale, and buy a couple. Everybody love them... Picture shows what happens if you forget to tie the spices.. my bo bo. Hey I'm not perfect!...lol They still taste great!
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 12h
Number Of Ingredients 4
Steps:
- 1. Drain pickles,save 1/2 of the jar juice, for later in the refrigerator. Slice pickles into hunks , and put into a bowl. Add sugar,and mix.Let stand at room temperature up to 12 hours. Mix a couple times ..to help dissolve the sugar. After 12 hours,sterilize the original jar and lid. Add vinegar to the hunks and mix. ALSO spices,,,, wrapped in cheesecloth., or you will have floating spices with your pickles... Put all this back into the original(now sterilized jar) with the sugar brine.. Add juice from the original jar to completely cover the pickles. Discard remaining original juice. Put in refrigerator. Shake jar a few time for a couple days. This is ready in a day...but much better after several days. ENJOY!
- 2. Sometimes I have 2 jars working, a couple days apart. One for me, and 1 for taking!...
- 3. Seconds count---especially when dieting LOL
CANDIED DILL PICKLES
My aunt gave me this recipe and I can never make enough. They are sweet and crisp with just a little zip. Everyone loves them. These are just great for gift giving and can be made anytime of the year as they start with prepared dill pickles.
Provided by Kathie Carr
Categories Other Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Drain pickles and save juice. Cut whole pickles in 1/4 to 1/2 inch slices. Thicker slices seem more crunchy when finished. Mix 2 cups sugar with pickles, cover, and set aside at room temperature overnight. Stir pickles several times during this period.
- 2. The next day drain liquid that has accumlated in pickle bowl. In saucepan mix 2 cups sugar, vinegar, pickle juice, spices, and red pepper. Bring this mixture to a boil. Sugar should be dissolved. Pour over drained pickles chunks and stir. Cover bowl and set aside at room temperature overnight. Stir pickles several times during this period.
- 3. The next day pack pickles and brine which has accumlated in pint or half pint jars. Store in refrigerator. Pickles should be used within 3 months but they won't last that long!
- 4. NOTE: If you run low on liquid you can make more as in Step 2. Pickles should be covered with liquid in jars. I like the spices left in jars with pickles. If you prefer you can tie spices in cheese cloth and remove them from pickles before packing in jars. Your pickles will not be as spicy however and I think the zip is the real treat in this recipe.
EASY CANDIED DILL PICKLES
These are so hard to stop eating! But, so easy to make......
Provided by Kathy W
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- 1. Place sugar and vinegar in a bowl and stir until the sugar is dissolved. (This will take a couple of minutes)
- 2. Add the pickle pieces and mix well.
- 3. Cover and place in the refrigerator for 4 hours or longer. Stir occasionally. The longer they sit, the more candied they become.
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